Directions

1. Full thaw ground elk and (from1 pound package) form into either two or three hamburger patties. Lightly dust both sides with kosher salt and freshly cracked black pepper and leave patties out at room temp for 2 hours prior to cooking.
2. To make the aioli, spray washed poblano peppers with cooking spray and roast at 400 degrees Fahrenheit for 20 minutes. Remove and place in bowl. Cover bowl and allow peppers to sweat in fridge so skin loosens. Let sweat for 15-30 minutes. Peel skin and stems along with seeds from inside and place peppers in blender or food processor. To roast garlic, heat a saucepan of olive oil to 350 and add 2-3 cloves of fresh garlic (whatever will produce 1-1/2 teaspoons when pureed). Remove garlic once browned and add to blender or food processor alongside poblano peppers. Add 1/4 teaspoon each of kosher salt and black pepper. Blend thoroughly. In a medium mixing bowl, add 1 cup mayonnaise, contents from blender or food processor, along with 1 teaspoon olive oil. Hand-mix thoroughly (do not add to blender or food processor). Set aside in fridge until ready to serve.
3. To caramelize onions, heat a large cast-iron skillet on medium and add a thin layer of olive oil. Add sliced onions and lightly salt and pepper. Once onions sear or turn brown, turn heat down to medium-low. Cook for 30-45 minutes, stirring frequently, until onions are dark brown. Add 2 tablespoons salted butter and stir in. Cook 5 minutes more. Remove and set onions aside.
4. In same skillet used for onions, add thin layer of olive oil followed by washed mushrooms slices. Lightly salt and pepper. Cook on medium until brown and soft, likely 5-10 minutes, stirring frequently. Move aside so mushrooms take up half the skillet. Add onions back to skillet. Cover and set on low to keep both mushrooms and onions warm.
5. To cook burgers, heat a separate, clean cast-iron skillet (or flat top or thick grill grate) to 550. Spray each side of burger with cooking oil. If you formed three patties from 1 pound (1/30pound burgers), cook each side exactly 2 minutes at 500. If you formed two patties from1 pound (half-pound burgers), cook each side exactly 2-1/2 minutes each side. Once you flip burger, add 1 to 2 slices of aged cheddar (your choice on cheesiness). Allow 1/3-pound burgers to rest 5 minutes prior to placing on bun. Allow half-pound burgers to rest 7-8 minutes before placing on bun. Best way to rest burgers: On some sort of grate so juices can drip and won’t pool, covered by a bowl or loosely tented with aluminum foil.
6. To assemble your burgers, first toast buns on a skillet, flat top, grill, or under a broiler. Lacquer both sides with aioli. Add ingredients to bottom bun in the following order: green leaf lettuce, sun-dried tomato halves, burger with cheese, caramelized onions, sautéed mushrooms, top bun (which has aioli on it).
7. Enjoy with your favorite side and icy cold beverage.